Chili Cream Cheese Dip

This dip is tied with our buffalo chicken dip for the most frequently made dip in our house. Why?

1)It only has 2 ingredients: chili and cream cheese. So easy.
2) It’s delicious. I mean the effort to taste ratio is HUGE.

Five years ago I was 8 months pregnant with my first son and working at a forensic software company. The company had probably 40 workers and out of those only 5 of us were women. I was used to working with mainly men since majored in Computer Science. Computer programmers are generally quiet, timid, socially awkward guys with glasses who consider showering optional. Bless their hearts.
Anyway, out of the blue they threw me a suprise baby shower at work. They gave me a ton of presents and my gorgeous cherry wood crib that has survived three kids and still looks amazing. OH and the food…three tables of anything a pregnant women could imagine (the perk of having a co-worker that also had a catering business on the side). I remember that the first food to be devoured was this dip that they had in a crockpot shaped like a football.

Every since then we bust it out when we are up late playing cards with our friends or watching a game. My friend Heathernicknamed it “Ghetto Dip” because of it’s low maintenance. During the SuperBowl you definitely don’t want to be spending all your time in the kitchen…so here you go!

Chili Cream Cheese Dip

Ingredients

  • 1 (8 oz) block of softened cream cheese
  • 1 (15 oz) can of high quality chili ( I like Hormel or Dennison )

Instructions

  1. Warm ingredients until blended in a pot on the stove or in the microwave for 1-2 minutes. Serve with corn chips (Fritos).
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Comments

  1. mmm delicious, feel like having it right away with some chips:)

  2. Me too. Oh wait…I just did.

  3. Fun recipe and great blog…so much fun to read!

  4. This sounds so simple! Will definitely try it out sometime. Do you know if using 1/3 less fat cream cheese would make a difference taste-wise or texture-wise?

  5. An excellent dip – I’ve been making it for many years. When I make it I use the chili with No Beans. It just seems richer that way. Thanks for reminding me of this great dip – I’m going to serve it on Sunday.

  6. unmacaronrose,
    I’ve used 1/3 less fat cream and haven’t noticed a big difference so go for it!

    Karen,
    I’ve used the No Bean kind too and it’s good. I guess whatever you are in the mood for will work.

    Christy

  7. I forget about this one and how DAMN easy and tasty this is! Thanks for the reminder!

  8. Add green chili salsa. A whole jar makes it a little spicy.

  9. I made this dip for our super bowl party and it was a huge hit. Not bad for something so incredibly easy to make.

  10. Nice dispatch and this fill someone in on helped me alot in my college assignement. Gratefulness you as your information.

  11. I use this recipe as well… but I do it a different way. Cream cheese on the bottom of a pan (I get the disposable pie tins, or you can use glass if you use a microwave), then I pour the chili (I use Nally’s chili, or Hormel if I can’t find it) as a second layer. Then I add a layer of shredded cheese. All you have to do is melt the cheese when your ready.

  12. I make it with Velveeta instead of the cream cheese…either way, it’s delish!